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Thai Vegetable Curry
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| 4 cloves | garlic, finely chopped |
| 2 tablespoons | finely chopped fresh ginger |
| 2 tablespoons | chopped fresh mint |
| 2 tablespoons | chopped fresh basil |
| 2 tablespoons | chopped fresh cilantro |
| 2 cups | carrot juice |
| 1 | red bell pepper, seeded and thinly sliced |
| 1 large | eggplant, peeled, if desired & cut into 1 inch cubes |
| 2 cups | green beans, cut in 2 inch pieces |
| 3 cups | sliced shiitake mushrooms |
| 1 (8 ounce) can | bamboo shoots, drained |
| 2 tablespoons | Dr. Fuhrman's VegiZest or other no salt seasoning |
| 1/2 teaspoon | curry powder |
| 2 cups | watercress leaves, divided |
| 3 tablespoons | unsalted natural chunky peanut butter |
| 2 pounds | firm tofu, cut into 1/4 inch thick slices |
| 1/2 cup | light coconut milk |
| 1/2 cup | chopped raw cashews |
unchopped mint, basil or cilantro leaves, for garnish (optional)
Place the garlic, ginger, mint, basil, cilantro, carrot juice, bell pepper, eggplant, green beans, mushrooms, bamboo shoots, VegiZest, curry powder, and 1 cup of the watercress in a wok or large skillet. Bring to a boil, cover and simmer, stirring occasionally, until all the vegetables are tender. Mix in the peanut butter. Add the tofu, bring to a simmer, and toss until hot. Add the coconut milk and heat through. Top with the remaining 1 cup watercress and the cashews. Garnish with mint, basil or cilantro leaves, if desired.
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